National Chocolate Custard Day * National Hoagie Day * Oyster Day -May 5
National Crepes Suzette Day * International No Diet Day -May 6
National Roast Leg of Lamb Day -May 7
National Empañada Day -May 8
National Butterscotch Brownie Day -May 9
National Shrimp Day -May 10
Eat What You Want Day -May 11
Weekly Recipe Thread Ping List:
(To be added/deleted - please ping me here)
Recap of last week’s recipes:(April 28, 2012)
Spread _ Post#` 14 _ Homemade Chocolate Butter
Seafood _ Post#` 8 _ NE Lobster Roll
Vegetable _ Post#` 12 _ Escalloped Salsify
Link
http://www.freerepublic.com/focus/chat/2877541/posts?page=27#27
national oyster Day!!!
That fits perfectly around here as it is the Annual Chincoteague Seafood Festival!
I posted this on the gardening thread also. Has anyone made an earth (cob) oven? We are going to be making one by our patio and I thought it might be a good idea to get suggestions and advice from those who have made one before we begin. THANKS.
Oops, sorry. I accidentaly posted this on last week’s thread.
Four-Cheese Scalloped Potatoes
Ingredients
• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
I made this today and I wish you could have smelled it baking - heavenly! If you love cinnamon buns but don’t have time for all of the dough ‘risings’ & ‘rollings’ that go with making cinnamon buns from scratch, then this will be the next best thing ..... and depending on your preferences, it might be THE ‘best thing’!
One Dish Cinnamon Swirl
Ingredients:
Cooking spray
1-1/2 cups flour
1/4 sugar
1/4 teaspoon salt
2 envelopes rapid rise yeast
2/3 cup very warm milk (120 - 130 degrees)
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 egg
Cinnamon Mixture:
3 tablespoons butter or margarine, softened
3/4 cup light brown sugar
1-1/2 teaspoons cinnamon
Icing:
1 cup confectioners sugar
1-2 tablespoons milk
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
Directions:
Mix batter ingredients in a pre-sprayed 8 x 8 baking dish; let rest for 10 minutes (note: I used a mixing bowl & mixer to make sure I got the ingredients combined well, then put it in the baking dish).
Combine cinnamon mixture in a small bowl by mixing with a fork.
Top batter evenly with cinnamon mixture.
Using fingers, poke topping thoroughly into batter.
Bake by placing in a COLD oven; set temperature to 350 degrees.
Bake 30 - 35 minutes, until lightly browned and firm in the center.
Cool 10 minutes.
Combine icing ingredients and drizzle over warm cake.
Makes 9 servings.
Source: Virginia Wildlife Magazine, Joan Cane